Steps to Make Quick Sweet potato and butternut squash soup

Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, sweet potato and butternut squash soup. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Melt butter in a large pot over medium-high heat. To begin, melt the butter over medium heat in a large pot and add the onions. Add the butternut squash, sweet potatoes, chicken broth, salt, and pepper to the pot. Bring to a boil, then cover and reduce the heat to low.

Sweet potato and butternut squash soup is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Sweet potato and butternut squash soup is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can cook sweet potato and butternut squash soup using 12 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Sweet potato and butternut squash soup:

1. Get the soup
2. Take 1 tbsp olive oil
3. Get 2 tsp minced garlic
4. Prepare 1/2 medium onion / diced
5. Take 2 medium sized butternut squash/ peeled, seeded and cut into 2" cubes
6. Prepare 2 medium sweet potatoes / peeled and cut into 2" cubes
7. Make ready 3 cup vegetable stock
8. Get 1/2 tsp ground sage
9. Take 1/2 tbsp salt
10. Prepare 1 tsp ground white pepper
11. Get 1/3 cup heavy cream
12. Make ready 1 tbsp salted butter

Add the potatoes, onions, carrots, garlic, and desired amount of stock. Our Well Yes!® Butternut Squash & Sweet Potato Sipping Soup features a smooth blend of delicious non-GMO veggies that's ready to go wherever you are. To the pot, add cubed butternut squash, sweet potatoes, vegetable stock, cinnamon, ground black pepper, and salt. Squash and potatoes should be fork tender.

Instructions to make Sweet potato and butternut squash soup:

1. In large dutch oven, place oil in heated pan.
2. Saute onions and garlic until onion becomes translucent. ( just a few minutes )
3. Add in all other ingredients except for cream and bring to a soft boil. Then reduce to simmer.
4. Cook until squash and sweet potatoes are tender. About 20 minutes or so.
5. Transfer soup to a blender and add cream. Blend until smooth. Be very careful when blending hot liquids!
6. Return soup to pot and heat again a minute or so more. Check now for any need for added salt or pepper. ( to your liking ) Add in butter and stir in until melted.
7. Serve. Add a dollup if sour cream on top and for a beautiful presentation a few fried sage leaves.
8. ****** For fried sage leaves just add sage leaves in hot oil and fry.****** super easy and very pretty

To the pot, add cubed butternut squash, sweet potatoes, vegetable stock, cinnamon, ground black pepper, and salt. Squash and potatoes should be fork tender. Use an emulsion blender to puree the soup. On a large baking sheet add the chopped butternut squash, sweet potato, and carrot. Drizzle with olive oil and toss the veggies to make sure they are all coated with oil.

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